This November, the University of Wisconsin Press is serving up a new book about the lives and practices of the Dairyland State’s cream of the crop: the Master Cheesemakers of Wisconsin. Called THE MASTER CHEESEMAKERS OF WISCONSIN, the book is written and photographed by James Norton and Becca Dilley and is due to be published on November 24, 2009. Be sure to get your copy today!
This book—beautifully photographed and engagingly written—introduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition since the 1850s. Wisconsin produces more than six hundred varieties of cheese, from massive wheels of cheddar and swiss to bricks of brick and limburger to such specialties such as crescenza-stracchino and Finnish juustoleipa. These masters combine tradition, technology, artistry, and years of dedicated learning—in a profession that depends on fickle, living ingredients—to create the rich tastes and beautiful presentation of their skillfully crafted products.
Certification as a Master Cheesemaker typically takes almost fifteen years. An applicant must hold a cheesemaking license for at least ten years, create one or two chosen varieties of cheese for at least five years, take more than two years of university courses, consent to constant testing of their cheese and evaluation of their plant, and pass grueling oral and written exams to be awarded the prestigious title.
James Norton and Becca Dilley interviewed these dairy artisans, listened to their stories, tasted their cheeses, and explored the plants where they work. Publication of this volume has been made possible, in part, through support from the Wisconsin Milk Marketing Board, Inc. and the dairy farm families of Wisconsin.
This book includes:
• 52 color photos, 62 b/w photos, and 5 maps
• Profiles of the 43 certified Master Cheesemakers of Wisconsin
• A glossary of cheesemaking terms
• Touring and tasting opportunities
• Tasting notes and food pairing recommendations
• Tasty curds of information about cheese